Virgin Voyages: Celery Root

 

There are a few vegetables out there where it's hard to imagine how the first person who ate it decided it was something edible.  Celery root definitely falls into this category (thought the fact that it is attached to celery could have been a tip off).  The first time I saw celery root (or celeriac) I immediately thought of the movie Big Trouble in Little China.  

Anyone who has seen this cult classic will remember the floaty eyeball thing that spies on Kurt Russell for the bad guy.  It was basically a wrinkled floating head with a bunch of knobby areas with eyes in the middle, not exactly appetizing.  But I swear the people who designed that creature got their inspiration from celery root.

But if there's anything I've learned since trying all kinds of new vegetables, it's that good things often come in ugly packages.  The first time I cut into celery root, I knew that, despite its appearance, I had a good thing.  Think of the smell of celery times ten.  It's the only time I would describe a smell as energizing.

Celery root's appearance can also be intimidating in that it's not obvious how to 'attack' it.  I'm not sure if this is really the right way to do it, but I just peel off the outside until all traces of dirt are removed.  I wash it before beginning but with all the nooks and crannies, it's virtually impossible to just wash all the dirt off (if anyone has any tricks please let me know!).  After the root is peeled you can chop it up however you need.

 So far I've only made celery root soup (a recipe I found in How to Cook Everything).  I love this soup, so I haven't ventured past this yet.  There are a few recipes on my list to try though.  The Celery Root and Potato Latke recipe in Gourmet Today sounds wonderful as does the Celery Root Remoulade in The Art of Simple Food.  I do plan to try these, but if you get to it first because I'm still stuck on my soup please let me know how it turned out!

I think the biggest thing I learned from working with celery root is to not shy away from something just because it looks intimidating.  If you're willing to just jump in and try it you may discover a new favorite food.

Comments

[Amber]

Gorgeous photos, Melissa! I totally agree with you about wondering how people figured out certain things are edible. I think that every time I eat a steamed artichoke. I'm like, "Who figured out how to do this and how many tries did it take them???"

[Melissa - Cooking Virgin]

Thanks Amber!  Im trying to work on the photog skillz. Im with you on the artichoke. That is something I would have never thought to try and eat.  Btw, the blackberry roulade you posted on a couple of days ago looked incredible!

[Elle]

I've always wondered how that would taste, and what to do with it, of course! I'll have to pick some up and experiment. Thanks for being the guinea pig! ;)

[Melissa - Cooking Virgin]

More than happy to be the guinea pig!  Im actually going to try the celery root and potato latkes tonight, so exciting!